The Manhattan Cocktail Classic, a multi-day cocktail fete held May 14-May 18 in New York, has finally wrapped up, leaving only boozy memories, blurred photos, and a stack of sticky business cards behind. If you attended, feel free to weigh in below with your top drink picks. And if you couldn\u2019t make it, here are (some of) the top cocktails you missed:\r\n\r\nThe Floradora\r\nThis classic cocktail was served at Wine Enthusiast's 2010 Wine Star Awards gala (also held inside the New York Public Library )and made another appearance for the Classic: Hendrick\u2019s gin, raspberry syrup, lime juice and ginger beer, served in a tall glass over ice, garnished with fresh raspberries. Frankly, we needed something cool and refreshing to sip as we pushed through the throngs of thirsty, sweaty revelers and danced the night away.\r\n\r\nMonte Cassino\r\nCreated by bartender Damon Dyer of New York\u2019s Clover Club, and served up at the MCC bar at Astor Center, which featured a rotating cast of bartenders and drinks throughout the event. We see why this drink took top honors at a contest sponsored by Benedictine at their 500th anniversary celebration. This zingy drink combines Benedictine and Yellow Chartreuse liqueurs, plus Rittenhouse Rye, and loads of fresh lemon juice.\r\n\r\nThe Black Cherry Sling\r\nFrom Brian Van Flandern, an enticing mix of Bulleit Bourbon, lime, and Boylans Black Cherry Soda. Served as part of a seminar entitled \u201cHotel Bars and the Men and Women Behind Them,\u201d lucky New Yorkers and tourists can try this tipple at Bemelmans Bar, inside the Carlyle hotel.\r\n\r\nLittle Market\r\nFrom Tad Carducci\u2019s \u201cSpice: The Fennel Frontier\u201d seminar. This Tequila drink, made with Azunia Reposado, packed a punch, thanks to a potent mix of guajillo chile syrup, a dash of habanero sauce, and a pico piquin (chile salt) mixture on the glass rim. Hangover be gone! We\u2019re awake now!\r\n\r\nBeet It\r\nNot all the action was at the official MCC seminars \u2013 lots of crazy, fascinating events were held all around the city, including a cocktail competition hosted by Classic & Vintage at Rye House. Five bartenders were given a gift-wrapped \u201cmystery box,\u201d each containing a different assortment of ingredients both inspiring (fresh fennel! Maple syrup! Buttered popcorn!) and frankly, just weird (pickle juice! Marshmallows! Prunes!). And each was given 12 minutes to figure out and execute a recipe.\r\n\r\nWhen the dust cleared, a pretty pink drink, called Beet It!, was the winner, and its creator, Julian Cox of Rivera & R26 (opening this fall), Los Angeles, had won a trip to Cognac.\r\nRecipes\r\nBeet It! (by Julian Cox)\r\n\r\n\u00bc oz Esprit de June\r\n1 \u00bd oz Tuthilltown Baby Bourbon\r\n1 oz Lime Juice\r\n\u00be oz Rhum J.M Cane Syrup\r\npinch of Red Bell Pepper\r\n\u00bc oz Beet Juice\r\n\u00bc barspoon cayenne pepper\r\n\r\nShaken and strained over fresh ice in an Old-Fashioned glass, and garnished with a round of fresh bell pepper.\r\n\r\nMonte Cassino (by Damon Dyer)\r\n\r\n\u00be oz. Benedictine liqueur\r\n\u00be oz. Yellow Chartreuse\r\n\u00be oz. Fresh lemon juice\r\n\u00be oz. Rittenhouse Rye\r\n\r\nShake, fine strain into chilled coupe (or small cocktail glass). Garnish with lemon twist.